Garlic Parmesan Edamame

(adapted from 28cooks & served with the cashew chicken above!)

1 (16 oz) package frozen edamame in shell
½ cup extra-virgin olive oil
5 cloves garlic, minced
¼ cup panko bread crumbs
¼ c freshly grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
salt to taste


Thaw edamame according to package directions.  If only cooking directions are available, reduce time to just thaw, so that edamame is not fully cooked, but no longer frozen.  Drain and set aside.

In a small food processor, combine olive oil & garlic. Process until well-combined. Heat a sauté pan over medium heat. Add edamame and garlic oil, and sauté until warmed through (about 3-5minutes), stirring constantly. In a small bowl, combine breadcrumbs, Parmesan, oregano, basil, parsley, & salt, add to edamame, and toss until well coated. Serve warm, & enjoy!!

Spanish Rice

*1½ cups rice
*½ onion, chopped
*1 tablespoon olive oil or butter
*1 can diced tomatoes
*1 cup corn
*1 7oz. can diced green chilis
*1 tablespoon chili powder
*1 tablespoon cumin
*2¼ cups water

Sauté uncooked rice & onion in olive oil or butter in a sauce pan until brown. Add all other ingredients and bring to a boil. Reduce heat to medium/medium-low & simmer, covered, for 20 minutes.

This makes a ton of rice! Increase or reduce amounts of chili powder & cumin depending on how spicy you like it.